How to make brown gravy that tastes like Grandma's
While growing up with Grandma's famous homemade gravy is a memory many still cherish, you won't find the recipe in a commercial recipe book. But saving drippings from your favorite cooked meats can begin the way back to the gravy you remember. Grandma's gravy will definitely reward the palate and provide a reason for adding hot biscuits or mashed potatoes to your menu.
- Difficulty:
- Moderately Easy
Instructions
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1
Save the drippings from the meats you cook in your frying or broiling pan. Fry steak, hamburger, chicken or pork chops and, when the meat has finished cooking, remove the meat but leave the drippings. Keep the pan warm on the stove.
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2
Pour two cups of water into the warm pan. Scrape the meat residue at the bottom with a spatula to gather the full flavor of the drippings. Bring the water to a boil and stir while still scraping to get your drippings to a medium brown color. Add salt and pepper to taste and lower the temperature to simmer.
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3
Combine two tablespoons of flour with two tablespoons of water in a small glass and stir until there are no lumps. Slowly add the mixture to the gravy in your frying pan and stir until you've reached the desired thickness. Pour the finished product into a serving boat.
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1
Tips & Warnings
If you've saved drippings from a broiling pan, add 2 cups of boiling water and scrape the bottom thoroughly, then transfer the gravy to a small pan for thickening.
If there's ample flavor in your gravy drippings, you may add another cup of water to add quantity, along with an extra tablespoon of a flour and water combination for thickness.
If there's a notable fat buildup from your cooked meat, skim it from the gravy before adding the flour combination.
To prevent the gravy from burning, do not leave it unattended while thickening.
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References
- Photo Credit Ryan McVay/Photodisc/Getty Images
